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Corned Beef and Cabbage Soup

Here's how you make Corned Beef and Cabbage Soup
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  • Servings: 7
  • Prep: 5-10m
  • Cook: 30-35m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 pound cooked corned beef, shredded or cut in thin strips
  • 1 medium onion, cut in quarters and thin sliced
  • 1 leek, cut in half (core removed) and thin sliced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 large potatoes, peeled and diced
  • 1 small head cabbage, shredded
  • 5 1/2 cups chicken broth
  • 1 1/2 cups light beer
  • 1/2 cup heavy cream
  • 1/4 cup parsley, chopped
  • 2 bay leaves
  • Pinch cloves
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • Garnish:
  • Horseradish swiss or cheddar cheese, grated (gruyere or swiss is a nice substitute)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Base ... Add the olive oil to a large pot and bring to medium heat. Add the carrots, potatoes, onions, leeks, and a pinch of both salt and pepper; cook 3-4 minutes until slightly tender. Then, add the garlic and cook another minute or two, making sure to stir often - as you do NOT want the vegetables to brown, especially the garlic, because it can become bitter.

  • Step 2: Deglaze the pan with the beer scraping up any bits off the bottom of the pan. Then, add in the broth, cabbage, cloves, bay leaves; and, another pinch of both salt and pepper. Bring to a light boil, then reduce and simmer on low for 20 minutes until the cabbage is tender.

  • Step 3: Finish ... Once the cabbage is tender, add the cream, corned beef, and parsley; simmer another 5 minutes until heated through. Season once again with salt and pepper, only if necessary.

  • Step 4: Serve and Garnish ... Ladle into bowls and top with grated cheese. ENJOY! As I mentioned, I love a grated horseradish cheese, but that is not always available. I just love the spice of horseradish added to this. A nice gruyere or swiss is just as nice. Serve with crusty bread.

We hope you enjoy this recipe!

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